Cozy Coconut Curry Soup with Dumplings for Ultimate Comfort

Delight in this Coconut Curry Soup with Dumplings that warms the soul and fills your heart with comfort.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 large Diced Onion Shallots can be a nice alternative.
3 cloves Minced Garlic Fresh ginger can be added for extra kick.
1 cup Chopped Cremini Mushrooms Button mushrooms can be used as well.
2 tablespoons Avocado Oil Olive oil serves as a substitute.

For the Broth

4 cups Vegetable Broth Chicken broth works for non-vegan options.
1 can Coconut Milk (Full-Fat) Light coconut milk is a lower-calorie option.
2 tablespoons Red Thai Curry Paste Adjust based on spice tolerance.
2 tablespoons Soy Sauce Use tamari for gluten-free option.
1 teaspoon Salt Adjust to taste.
1 tablespoon Sugar Coconut sugar can be a replacement.

For the Dumplings

12 Frozen Vegan Dumplings Any vegetable-filled variety for boiling works beautifully.

For Garnishing

2 stalks Scallions Chives can be a substitute.
1 tablespoon Chili Oil Drizzle over the top before serving.
1/4 cup Fresh Cilantro Omit if not a fan.
2 tablespoons Crunchy Garlic Can be made at home or purchased.

Equipment

heavy-bottom pot

Method

Instructions

Heat 2 tablespoons of avocado oil in a heavy-bottom pot over medium-low heat for about 2 minutes.
Add 1 diced onion, the white parts of 2 scallions, and 3 minced garlic cloves to the pot. Season with salt and sauté for 5–7 minutes.
Stir in 1 cup of chopped cremini mushrooms and continue sautéing for another 5 minutes.
Add 2 tablespoons of red Thai curry paste, 1 tablespoon of sugar, and 2 tablespoons of soy sauce. Stir well and sauté for 1 minute.
Pour in 4 cups of vegetable broth, bring to a gentle simmer, then add 1 can of full-fat coconut milk. Stir until combined.
Gently place 12 frozen vegan dumplings into the simmering soup and cook for about 7 minutes.
Ladle the hot soup into bowls and garnish with sliced scallion greens, a drizzle of chili oil, and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 2.5mg

Notes

Taste the soup before serving and adjust seasoning with salt and sugar as needed.

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